Monday, May 9, 2011

Recipe 15: Gluten-Free Chocolate Chip Cookies..again

I had posted a recipe a little while back for a gluten-free chocolate chip cookie recipe.  Those cookies were good, but not totally delicious. So, my little sister, who is the baking queen of the house found a new chocolate chip cookie recipe and it's totally delicious!

Where she found the recipe, I'm not sure. But, she more than likely made most of it up or combined certain recipes (she makes some of the best desserts doing that).

My cousin said long ago, that since we've gone gluten-free (himself included), he has yet to taste a chocolate chip cookie that doesn't taste gluten-free. This recipe did it. They passed his approval as tasting just as good as any chocolate chip cookie. You'd never know these were gluten-free.

So, here is the recipe. (Remember there is a printer-friendly button at the bottom of each post)

Gluten-Free Chocolate Chip Cookies
Yield: 3 dozen cookies

1/2 cup shortening or lard
1/4 cup white sugar
3/4 cup brown sugar
1 egg
1 1/2 tsp. vanilla extract
1 1/4 cups rice flour (or other GF flour)
1/2 tsp. salt
1/4 tsp. guar gum
1/2 tsp. baking soda
3/4 tsp. cream of tartar
1 cup GF chocolate chips

1. Preheat oven to 350 degrees.
2. In a large bowl, cream shortening with sugars until light and fluffy. Add egg and vanilla. Add flour, salt, guar gum, baking soda, and cream of tartar.
3. Mix in chocolate chips.
4. Drop dough by tablespoons, 2 inches apart on a cookie sheet.
5. Bake 7-9 minutes or JUST UNTIL edges are light brown (unless you want crunchy, hard cookies).
(The cookies WILL NOT look completely cooked when you pull them out of the oven)
6. Let cookies cool on a wire baking rack or the cookie sheet for 5-10 minutes. This will allow cookies to retain their shape for eating.




Carol said...

WOW ! this is delicious and amazing recipe thanks for sharing this recipe because I love chocolates again thanks..........

Bartending Training said...

Amazingly yummy and really looks delicious! I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Basset Certification.

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